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Coconut Milk Mini Cheesecakes

Creamy and light mini cheesecakes made with coconut milk for a tropical twist.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 cup coconut milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup shredded coconut (optional)

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Line a muffin tin with paper liners.
  2. Mix graham cracker crumbs and melted butter. Press 1 tablespoon into each liner to form the crust.
  3. Beat cream cheese and sugar until smooth. Add coconut milk, eggs, and vanilla, mixing well.
  4. Pour filling over crusts, filling each liner about 3/4 full.
  5. Bake for 20-25 minutes until set. Let cool, then refrigerate for at least 2 hours.
  6. Garnish with shredded coconut before serving if desired.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett